have you ever tried Brewdog’s LayeCake beer? Well, I’m not such a fun of sweet stouts. But I always thought it would I used have been amazing as an ingredient for a cake – I wasn’t wrong.

My husband LOVES stouts. I LOVE IPAs. Which is funny, as when we met he was just a normal guy “I like good beers”. After we went to Ireland, for our first trip together (OMG I was just 18yo) I made him try some real stouts and he fell in love. However, stouts aren’t that kind of beers you can drink anytime and during lockdown we made a huge stock.

Here I got the idea: LayerCake is so sweet and tasty, I could make a cake, using less sugar than normal (healthy!) and adding some ricotta and raspberries as a taste-contrast. YES. I’m a fan of salted caramel and never made it before. I thought it would go perfectly with the cake, so I added it as well.

It was A BOMB. I’m not exaggerating. I believe I’ve never had such an amazing cake. We were supposed to give some to our building’s caretaker, but it finished much earlier. Please, DO NOT make my same mistake: wait for the caramel and cake to cool down. It won’t break and the final look will be much cuter!

“Layer Cake, a rich and decadent stout that has to be tried to be believed. Layering marshmallow, chocolate brownie, vanilla and cocoa nibs, this is a dessert in a can.”
Andybeerclub

Marshmallow and Chocolate Stout: Brewdog’s ‘LayerCake’ Bundt Cake with Salted Caramel and Ricotta-Raspberry filling

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Course Breakfast, Dessert

Cuisine British, Italian

Servings 8 people

Equipment

sauce pan
Bowl
Cake Mold (18 cm)

Ingredients

100 gr Brown Sugar
100 gr Plain Flour
60 gr Strong Bread Flour
20 gr Cocoa Powder plus extra for dusting
250 ml Brewdog's LayerCake or any other Chocolate Stout
50 ml Vegetable Oil
50 ml Milk I used Almond
1 shot Coffee
8 gr Baking Powder
1 tsp Vanilla Extract
1 pinch Salt

For the Filling

250 gr Ricotta
50 gr Icing Sugar
100 gr Raspberry fresh or frozen

For the Salted Caramel

100 gr Brown Sugar
50 gr Water
15 gr Butter
1 tsp Salt
50 gr Double Cream

Instructions

Turn on the oven at 180C. Mix all the dough ingredients together and grease the cake mold. Dust it with some cocoa powder and pour half of the dough in.
Mix the ricotta with the sugar, until creamy. Make a layer of ricotta and raspberry and pour the remaining dough in the mold. Bake for about 45 min.
In the meantime, prepare the Salted Caramel Spread. In a sauce pan, add the sugar and water and bring to boil for 4-5 minutes. Do not mix with any spoon, just shake the pan occasionally. Add the butter and let it melt. Finally, add the cream and the salt (be careful as it might splatter hot drops of mixture around) and mix well. Put it aside to cool.
Once the cake is cooked, put it aside to cool. This is very important as otherwise the caramel would liquify (as in my pictures) and the cake won't cut perfectly (again as in my pictures). Once cooled, pour some caramel on top of the cake and enjoy!

Keyword Bundtcake, ricotta, stoutcake, tasty